Cream of Spinach Soup recipe

This creamy, velvety soup is great for a starter but also for a filling lunch. Sprinkle with some croutons and a little Parmesan cheese for extra flavour.


  • 500g spinach leaves
  • 500ml chicken stock
  • 1 garlic clove, minced
  • 1 small onion
  • 50g butter
  • 50g flour
  • 250ml double cream
  • 250ml milk
  • Salt and pepper


  1. Finely chop the onion and roughly chop the spinach. Put into a saucepan with the chicken stock and garlic clove. Bring to the boil then reduce to a simmer and cook until the spinach is tender, around 5 minutes.

  2. Melt the butter in a saucepan and add the flour. Stirring all the while, cook for 3-4 minutes. Gradually add the milk, stirring constantly until fully combined and very smooth, then add the cream and bring to a simmer.

  3. Pour the cream mixture into the spinach mixture and simmer for 10 minutes. Put into a blender and then blitz until smooth. If you like, pass it through a blender to make it even smoother. Season well with salt and pepper.

Chop a little bit of fresh parsley and then sprinkle it over the top of the soup for extra flavour. This recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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